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Family Steak
by Melanie Foster
serves: 4
  Great steak when you're on a budget. You buy a big steak and slice it thin to serve.
Ingredients:
  1 lb   top round or your favorite cut of steak
  2 tbsp   Dijon mustard
  1 tsp   salt
  1 tsp   steak seasoning or pepper
  2 tsp   olive oil
  2 tbsp   butter
  1   onion, optional
  1/2 cup   beef broth or red wine
  1 tbsp   red wine or balsamic vinegar
  1 tsp   prepared horseradish
  1 tsp   Worcestershire sauce
Directions:
  Get out a big skillet, one that your steak will fit in and place it over medium heat. (DO NOT use a non-stick skillet no matter how skeptical you are, this recipe will work and be more flavorful in a stainless steel or even better, cast iron skillet if you have one.)
While the pan is heating up, rub both sides of the steak with Dijon mustard and salt and pepper. When your pan is hot and almost smoking add a little olive oil. Place steak in pan and DO NOT MOVE IT for 5-6 minutes. Once some of the meat juices rise to the top it should be ready to turn and come loose from the pan. If it's stuck, let it cook another minute or so and it will unstick itself when it's ready to turn. Cook the other side another 5 minutes. Remove to a platter and cover with foil. Let rest for about 5 minutes while you make the sauce. In the same pan, over medium-high heat add some butter and onion, if using, and sauté a few minutes. Add beef broth or wine and with a wooden spoon, scrape up the browned bits stuck to the bottom of the pan. Add a splash of red wine vinegar and other seasonings as you desire. Let the sauce boil for a few minutes until some of the liquid reduces and becomes slightly syrupy. Add another dab of butter and stir to melt. Turn off heat. Place the steak on a cutting board and pour any accumulated juices from the plate into the sauce. Slice the steak thinly, return to plate, pour the sauce over and serve.

This recipe is also great for sandwiches, wraps and philly cheese steaks with sauteed peppers, onions and cheese.

NOTE: The amounts called for in this recipe are approximate depending on the size of your steak and your preferences, I never measure, just a couple dashes of everything and it turns out great every time. Be sure to use enough salt at first though to bring out the flavor of the meat and facilitate the cooking processes.